Meet the Chef and read about our story and vision
We first opened the doors in early 2009 and have explored many directions, menus, dishes and flavours. Whilst we enjoyed every aspect of the journey, this new direction and menus has got us really excited. Concentrating on the use of ingredients forraged by himselfand the best of local, Welsh and British food producers, the head chef has worked tirelessly on our new culinary approach. Each dish is cooked to order and crafted to the very highest specifications. As a result, our menus are seasonally focused, dictated by nature and produce available to us at that specific time of year.
Seamus Russell brings with him a wealth of experience and has worked in some well-known kitchens. Ynyshir in Machynlleth which is a ONE Michelin Star restaurant, Noma in Copenhagen which is a TWO-stars restaurant and The Little Truffle on the Gold Coast in Australia. His enthusiasm is infectious, his skills are obvious and his hard work and devotion are incredible. All this is evident in the dishes he produces.
Our rebrand and name came from Newtowns’ own historical information. The building used to be bakers back in the 1900’s and in the 1950’s sold grains and seeds. Combined our head chefs’ passion for making his own bread, the seed was sown and The Granary was born.